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Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
Authors:Wan Abd Al Qadr Imad Wan-Mohtar  Sarina Abdul Halim-Lim  Nurul Zahidah Kamarudin  Yaya Rukayadi  Muhamad Hafiz Abd Rahim  Adi Ainurzaman Jamaludin  Zul Ilham
Affiliation:1. Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603 Malaysia;2. Department of Food Technology, Faculty Food Science and Technology, University Putra Malaysia, Serdang, 43400 Malaysia;3. Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Kuala Lumpur, 43400 Malaysia;4. Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603 Malaysia;5. Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Faculty of Science, University of Malaya, Serdang, 50603 Malaysia
Abstract:
Keywords:antioxidant  food security  food waste reduction  functional food  oyster mushroom
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